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Flaky Puff Pastry Chicken Pot Pie

Individual, deeply comforting rustic pot pies featuring a creamy, herb-infused chicken and vegetable filling topped with a towering, buttery puff pastry lid.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 pies
Course: Dinner, Main Course
Cuisine: American, British
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 4 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth low-sodium
  • 0.5 cup heavy cream
  • 1 tbsp fresh thyme chopped
  • 2.5 cups chicken cooked and shredded or cubed
  • 1 cup sweet peas frozen, thawed
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly cracked
Crust & Topping
  • 1 sheet puff pastry thawed but cold
  • 1 large egg beaten with 1 tbsp water for egg wash
  • 1 pinch flaky sea salt for garnish
  • 4 small sprigs fresh thyme for garnish

Equipment

  • 4 (10-ounce) oven-safe ramekins or cocottes
  • Large skillet or Dutch oven
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C) and place four 10-ounce ramekins on a rimmed baking sheet.
  2. In a large skillet, melt butter over medium heat. Sauté onion, carrots, and celery for 6-8 minutes until soft.
  3. Add minced garlic and chopped fresh thyme, cooking for 1 minute until fragrant.
  4. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the flour.
  5. Gradually whisk in chicken broth, then heavy cream. Simmer for 4-5 minutes until the sauce is thickened. Season with salt and pepper.
  6. Remove from heat. Stir in cooked chicken and peas. Divide the warm filling evenly among the ramekins.
  7. Cut cold puff pastry into circles slightly larger than the ramekins. Drape over the filling and gently press the edges to adhere.
  8. Cut a small slit in the center of each pastry. Brush the tops with egg wash, avoiding the edges. Garnish with a thyme sprig and flaky salt.
  9. Bake for 25-30 minutes until the pastry is puffed and deep golden brown. Let rest for 10 minutes before serving.

Notes

Keep the puff pastry in the fridge until the exact moment you need it to ensure maximum flakiness. Unbaked pies can be frozen for up to 2 months.